It’s a bit difficult to please me when it comes to oatmeal. Almost always, it’s a hit or a miss. Never in the middle. Luckily, I came across a hit a few days ago, and today was my opportunity to try it out!
I found a recipe by oatgasm for a coconut macaroon oatmeal. I’m always one who loves macaroons, though I usually dip mine in chocolate. That gave me an idea… Today is my rest day from the gym, but I still wanted to have a dose of protein. I decided it best to add my chocolate protein powder!
Below is my adapted version: Chocolate-Dipped Coconut Macaroon Baked Oatmeal!
To prepare ingredients: Mix protein powder and coconut extract into your milk. It's fine if your protein is a bit chunky, it'll end up getting mixed again later on.
In a saucepan: bring the oats, milk, and salt to a boil. Reduce the heat and continue to cook for another 3-5 minutes. You want all of the milk to get soaked up. (Note: If you're using soymilk and protein powder like me, the oats will get super fluffy super fast... and that's before we've even added the egg whites!)
While the oatmeal continues to cook, beat the egg whites until they become light and fluffy. Beat to your desired consistency, though I totally beat mine until peaks began to form. It made the oatmeal extra fluffy.
After those 3-5 minutes, add the coconut, vanilla, and chocolate chips (if desired) into the mix. Proceed to fold the egg whites gently into the mixture. Transfer the oatmeal into a ramekin or another oven-safe dish. It's at this point that if you have extra coconut to top the dish with some. This coconut will get toasty just like that of a macaroon!
Bake at 350 degrees for around 10 minutes. The top should be a dark-ish brown, but the oatmeal should still be light and fluffy when pressed.
Enjoy right away, or let it cool and set for a denser oatmeal. Happy noms!